Divide the herbs into 2 bouquets and tie them with a thread. Cut the rabbit into pieces, salt, pepper on all sides and fry in butter until golden brown.
In a pan where the rabbit was cooked, saute the mushrooms, if they are small then you do not need to cut it. At the end, add a little salt to the mushrooms.
Return the rabbit to the pan to the mushrooms, pour the wine and simmer for several minutes.
Then pour in chicken stock and add bunches of herbs. Simmer under the lid over low heat for 40 minutes. After the time has elapsed, the grass needs to be thrown away.
Stir the cream until smooth with the yolks. Remove the pan from the heat and pour in the cream, then return to a very slow fire and cook for 5 minutes. Cream should not boil over this and you need to remove the pan from the heat to start. At the end, add salt and pepper to taste.
The rabbit in a creamy wine sauce according to this recipe is very tender, juicy and aromatic. Cooking is quite simple, the dish will undoubtedly become the main thing on any holiday table. Serve the rabbit with mashed potatoes or any other side dish; you can also prepare a light vegetable salad.